2 cups cold milk
1 package instant banana pudding mix
1 1/2 tsp warm peanut butter
Pour the cold milk into a large bowl; whisk the pudding mix into the cold milk until dissolved, about 2 minutes. Allow to rest until nearly set, 4-5 minutes.
Mash the peanut butter into the pudding; stir to distribute the peanut butter evenly throughout the mixture. Spoon the mixture into the popsicle moulds, tapping the mould on a hard surface to allow any air bubbles to escape. Store in freezer until completely frozen solid, 5 hours to overnight. Running warm water over the outside of the mould will make it easier to remove the pops.
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